Sachins’ chef-patron Kulmeet (Bob) Arora shares a quick and simple recipe that is perfect for leftover turkey, with the aromatic spices and fresh flavours providing a welcome change of pace from days of festive indulgence.
Boxing Day turkey curry
Serves: 4
Ingredients
- 1tbsp vegetable oil
- pinch of cumin seeds
- pinch of coriander seeds
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 20g ginger, finely chopped
- 2tsp ground cumin
- 1tsp ground turmeric
- 1tsp ground coriander
- ½tsp garam masala
- ½–1 fresh red chilli, chopped (to your taste)
- 400g tin of chopped tomatoes
- 1kg (approx.) shredded turkey, cooked
- 100g Greek yoghurt
- salt and pepper, to taste
- 20g fresh coriander, stalks and leaves
Method
- Heat the oil in a heavy-based pan over a medium heat. Once warm, add a pinch of both cumin seeds and coriander seeds. When the seeds start to pop, add the onion. Stir until the onion is caramelised, then add the garlic and ginger – keep stirring to avoid sticking.
- Next, add all the spices and the fresh chilli, continuing to stir to incorporate into the masala.
- Pour in the tin of tomatoes and stir. If you have any turkey juices left over, add these too as they will add even more flavour.
- Pop the lid on your pan and cook until the masala thickens to your liking. If you’d like your masala to be more restaurant-style, blend the sauce using a hand blender. If not, leave it as is and enjoy the more rustic style.
- Once thickened, add the turkey to your sauce and stir gently.
- Reduce the heat to low (to avoid splitting) and stir in the Greek yoghurt. Check the seasoning and adjust as required.
- Finish with chopped coriander and serve with rice or naan.
